This famous, easy to make Jiffy Corn Casserole has been a favorite side dish for generations and for good reason - it's so darn good and a cinch to make! The perfect side for so many meals and a classic go-to for the holidays.
Spray an 8×8 baking pan (or 1 1/2 quart baking pan) with non-stick cooking spray.
In a small bowl, beat eggs and set aside.
In a large bowl add sour cream and melted butter, mix until well blended.
Next, add the corn (cream corn and whole corn - be sure to drain the whole kernel corn), mix well, then add the eggs and mix well.
Last, add the Jiffy Corn Muffin Mix and blend until thoroughly mixed.
Pour batter in prepared baking dish. Bake uncovered on middle rack of oven for 40–45 minutes.
The casserole is ready when the center is set and the top starts to turn a light golden brown. *Adjust baking times according to your oven. Some ovens run hot.
Allow to cool for 10 minutes. Serve warm.
Notes
TIPS
Like cheese? Add a 1/2 cup of cheddar or sharp cheddar cheese.
For easy, smooth mixing, allow sour cream and eggs to get to room temperature.
You can use margarine or unsalted butter.
If you would like to double the recipe, use a 9x13 baking dish. Bake at the same temperature, it may take a little longer.
Store leftovers in fridge. Consume within 3-4 days.